Made this again last night and it wasn’t as good as the first time it was made. Sometimes a dish doesn’t turn out the same the second time around and I always wonder why? On thinking about what was different several thoughts come to mind?
I didn’t use a measure spoon and just guessed on the amounts or sprinkled from the spice jar. Won’t do that again! The dish may have had too much brown sugar or too much soy the second time around. Again, because I was playing like I was super chef instead of following the recipe it just didn’t have the light delightful flavor I so enjoyed the first time.
If you desire a more rich sauce and if that is what you’re wanting to achieve then go ahead and go with 1/3 cup of brown sugar and a little more soy. The chicken and sauce was still good, but was a bit overwhelming for me. It also competed with the oriental rice and gave conflicting tastes. Next time I would measure.. measure away and oh… also go with white or brown rice to not lose the flavor of the sauce against the rice.
Here is a delightful Sweet n Spicy Oriental dish in a rich sauce that can be served along with white or brown. This is an recipe that is similar to Bourbon Chicken or Orange Chicken that is lightly breaded with a rich thick sauce.
1 large boneless chicken breasts; cut into bite size pieces
1/2 cup Unbleached flour
1/4 cup Bread crumbs; Panko Japanese Style
2 tablespoons Vegetable oil
1/2 cup water
1 clove Fresh garlic, peeled and minced
1/2 teaspoon Red pepper flakes; or more to taste
1/4 teaspoon Ginger; ground
1/4 cup Brown sugar
2 tablespoons Ketchup
1 tablespoon White wine vinegar
1/3 cup Dark soy sauce
2 tablespoons Corn starch; or more for desired thickness
Cut large chicken breast into 1/2 as though were going to butterfly. Especially if they are thick in size. If not you will not need to cut in half. Then cut…
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